随着食品工业的发展和人们生活水平的提高，单一的味觉特性不再能满足人们的需求。食物的有些风味特性无法用苦、酸、咸、鲜和甜来描述，比如食物的浓厚感、持久性和复杂感，以及由此引起的一系列的增强食物整体的圆润平衡的感觉，我们将具有以上特性的物质称为kokumi。Kokumi物质本身没有味道或者味道很淡，但添加少量的kokumi物质到基本溶液中便可以引起滋味品尝方面的改变。本文综述了kokumi物质的类别、检测方法和分离鉴定方法，分析了肽类和非肽类kokumi物质的物质组成和特点；比较了感官评价法和钙敏感受体法（CaSR）在对kokumi物质进行初步检测方面的优势和不足；阐述了分离鉴定kokumi物质常用的方法如超滤、凝胶过滤色谱和反相高效液相色谱（RP-HPLC）、飞行质谱（TOF-MS）。本文综述了国内外关于kokumi物质的研究，为kokumi物质的研究和开发提供一定的理论基础。

With the development of the food industry and the improvement of living standards, single-taste characteristics in food can no longer meet demands. Some flavors in food cannot be described as bitter, sour, salty, umami, or sweet; such thick, lingering, complex flavors, as well as a series of strong, overall well-rounded, and balanced sensations are known as “kokumi”. Kokumi substances have no inherent flavor, or have only a faint taste, but the addition of small amounts of kokumi substances to basic solutions can change their taste. This paper summarizes the classification, measurement methods, and isolation and identification methods of kokumi substances, and the composition and characteristics of peptide and non-peptide kokumi substances. Preliminary determination of the advantages and disadvantages of kokumi substances was conducted by comparing the results of sensory evaluation and calcium-sensing receptor (CaSR) assays. This paper also introduces methods for the isolation and identification of kokumi substances, such as ultra-filtration, gel permeation chromatography, preparative reversed-phase high-performance liquid chromatography, and time-of-flight mass spectrometry (TOF-MS). Domestic and international research on kokumi substances is summarized, and a theoretical basis for research on kokumi substances is provided.

上海市科技兴农重点攻关项目[沪农科攻字（2013）第6-10号]